Preparation Time: 15
mins.Ingredients
| 1 box (340 g) | Italpasta Wholesome Grains Spaghetti |
| 3 tbsp (45 mL) | butter |
| 1/2 cup (125 mL) | diced onions |
| 2 | cloves garlic, minced |
| 3 tbsp (45 mL) | all-purpose flour |
| 2 cups (500 mL) | milk |
| 1 cup (250 mL) | puréed pumpkin |
| 1 tsp (5 mL) | Dijon mustard |
| 1/2 tsp (2 mL) | salt |
| 1/4 tsp (1 mL) | pepper |
| 1/4 tsp (1 mL) | ground nutmeg (optional) |
| 1/4 cup (60 mL) | grated Parmesan cheese, divided |
| 2 tbsp (30 mL) | toasted chopped hazelnuts |
Steps
- Melt butter in large saucepan set over medium heat; cook onions and garlic for 6 to 8 minutes or until tender and golden brown.
- Stir in flour; cook for 2 minutes. Whisk in milk, pumpkin, mustard, salt, pepper, and nutmeg (if using). Bring to simmer, whisking often; cook for 3 to 5 minutes or until sauce is heated through. Remove from heat and stir in 3 tbsp (45 mL) Parmesan cheese.
- Meanwhile, cook Wholesome Grains Spaghetti according to package directions. Drain and reserve 1/2 cup (125 mL) pasta water. Add pasta and reserved pasta water to pumpkin mixture; sprinkle with remaining cheese and hazelnuts.
Tip: Add chopped sage or thyme to sauce if desired.
Nutritional Information
Per 1/4 recipe
Calories 530, Fat 17g, Cholesterol 40mg, Sodium 560mg, Carbohydrate 79g, Fibre 12g, Sugars 10g, Protein 20g